1 Bread texture test After the bread is baked, it is cooled first, and the bread is cut into slices of about 10-20 mm. Two pieces near the center are stacked on the texture analyzer stage, and the texture is determined in the TPA mode. Bread texture measurements typically use flat-bottomed cylindrical probes of different internal diameters, such as P/36R probes with an internal diameter of 36 mm. The quality of the bread is closely related to the results of its texture determination. The greater the hardness and chewiness of the bread, the harder the taste will be, the lack of elasticity, soft and refreshing feeling; the greater the elasticity and recovery of the bread, the softer the bread will be, the mouth will not stick to the teeth; The hardness and chewiness are increased, the cohesiveness is lowered, and the mouthfeel is also deteriorated. Studies have shown that the bread quality score is negatively correlated with hardness, adhesiveness, chewiness and firmness, but positively correlated with adhesion, elasticity and recovery. The total score of the bread obtained by sensory evaluation and the texture analyzer There is a significant correlation between the measured parameter values. It has also been found that bread storage time has a significant effect on the texture test results. The influence of texture test conditions on bread hardness measurement values ​​follows the following primary and secondary relationships: sample compression degree > compression speed > slice thickness. 2 Application in improving the sensory quality of bread The term "soup" originated in Japan and means warm or thin noodles. It is mixed with flour and water in proportion to heat until the flour is fully absorbed to form a paste with a certain viscosity. The hardness, cohesiveness, recovery, and chewiness of the soup bread were analyzed using a Universal TA texture analyzer. The results showed that the application of the soup could increase the moisture content of the bread and delay its aging, and the proper amount of soup and water (the dough moisture content and the amount of the soup added were 76%-78% and 75 g/100 g flour respectively). The texture quality of the bread can be improved, but too much addition of the soup will result in an increase in the hardness and chewiness of the dough. Many food additives can also improve the texture properties of bread. The addition of different α-amylases (0.0003%, 0.0006%, 0.0009%) to the texture of the bread showed that the addition of α-amylase could effectively delay the aging of the bread. The reason can be explained as follows: The bread with the α-amylase added produces a lower molecular weight, while the low molecular weight dextrin facilitates the diffusion of the interface between the starch and the protein, interfering with the interaction between the starch and the continuous protein network. Bread aging rate is delayed. Studies have shown that the addition of 0.0006% α-amylase bread has the largest specific volume and the best texture measurement. When the amount of α-amylase is too large, more dextrin will be produced, resulting in sticky bread and poor elasticity. 3 Application in the study of increasing the functional properties of bread The aleurone layer is the innermost layer of the wheat grain cortex. It contains high dietary fiber, crude protein, crude fat and other nutrients. It is often difficult to physically peel off and often adheres to the outer shell. As part of the bran, various functions. Value is not being used effectively. The texture of the bread made from the recently developed aleurone-rich flour was found to increase the hardness of the bread core by 37% and the elasticity and cohesiveness by 16%, 13 compared to the common wheat bread. %. Although the texture of bread made from aleurone-rich flour has decreased, its functional properties have been greatly enhanced. Today, as the dietary structure becomes more and more refined, the important physiological role of dietary fiber is gradually taken seriously. However, the hardness of bread with added dietary fiber usually increases, resulting in a decrease in sensory quality. Dietary fiber (made from sweet potato residue and wheat bran) was added to wheat flour in different proportions (2%, 5%, 8%) to make dietary fiber bread, which was obtained by sensory evaluation and texture analysis. : With the increase of dietary fiber content, the elasticity and recovery of bread are reduced, the hardness and chewiness are increased, and the texture characteristics are deteriorated, while the texture of 5% dietary fiber added is lower, so it will be lower. It is determined to be the optimum amount of addition. It can be seen that when functional ingredients, food additives, etc. are added to the bread to improve the taste and quality, the texture determination result of the product can provide an important reference for the determination of the process parameters. 